Christmas Fruit Cake

Vegetarian
Gluten Free
Health score
1%
Christmas Fruit Cake
45 min.
36
136kcal
100%sweetness
21.24%saltiness
9.77%sourness
11.57%bitterness
13.89%savoriness
62.62%fattiness
0%spiciness

Suggestions

Ingredients

  • 250 grams butter 
  • 125 grams sugar 
  •  eggs 
  • 200 grams double-acting baking powder plain with baking powder) sifted
  • 0.5 teaspoon double-acting baking powder 
  • 0.5 teaspoon spice mixed
  • 500 grams fruit mixed dried
  • 100 grams prune- cut to pieces pitted
  • 100 grams walnut pieces 
  • tablespoons rum 
  • tablespoons orange juice 
  •  orange zest 
  • teaspoon vanilla extract 
  • square frangelico with layers of parchment paper, bottom and sides of cake tin
  • square frangelico with layers of parchment paper, bottom and sides of cake tin

Equipment

  • bowl
  • baking paper
  • oven
  • cake form
  • aluminum foil
  • spatula

Directions

  1. Ingredients: Line a 8" square cake tin with two layers of parchment paper, bottom and sides of cake tin
  2. G Butter
  3. G Sugar
  4. Eggs
  5. G Plain flour (sifted with baking powder)
  6. Tsp Baking powder
  7. Tsp
  8. Mixed spice
  9. Mixed dried fruit
  10. G Pitted prune - cut to small pieces
  11. G Walnut - chop to small pieces
  12. Tbsp Rum
  13. Tbsp Orange juice
  14. Orange zest from one orange
  15. Tsp Vanilla extract
  16. In a large bowl add mixed dried fruit and pitted prune together with 8 tbsp of rum and mix well, cover with cling wrap until next day.
  17. Beat butter and sugar till light and fluffy, slowly add in rum, orange juice, orange zest and vanilla extract, mix well.
  18. Add eggs, one at a time and scrape bowl.
  19. Add 1/4 portion of flour to the mixed dried fruit. Slowly add 3/4 portion of flour and mixed spice to butter mixture, mix well. Stop machine.
  20. Pour in mixed dried fruit and chopped walnut, mix well with a rubber spatula then pour into cake tin. Bang tin on table once to settle the content.
  21. Bake at preheated oven at 160C for 1 1/2 hour. **After about 30-40 mins when the cake starts to turn brown, cover cake with foil loosely on top and continue baking.
  22. Pour 3-4 tbsp of rum on to Fruit Cake as soon as it comes from the oven.
  23. Leave cake to cool, turn out from cake tin and wrap with cling wrap and store in the fridge.
  24. Pour 2-3 tbsp of rum on cake every three days until it is ready to serve or giveaway as Christmas gift.

Nutrition Facts

Calories136kcal
Protein4.52%
Fat50.3%
Carbs45.18%

Properties

Glycemic Index
12.53
Glycemic Load
6.72
Inflammation Score
-2
Nutrition Score
5.0647826086957%

Flavonoids

Cyanidin
0.1mg
Hesperetin
0.11mg
Naringenin
0.02mg
Quercetin
0.05mg

Taste

Sweetness:
100%
Saltiness:
21.24%
Sourness:
9.77%
Bitterness:
11.57%
Savoriness:
13.89%
Fattiness:
62.62%
Spiciness:
0%

Nutrients percent of daily need

Calories:135.63kcal
6.78%
Fat:8.06g
12.41%
Saturated Fat:3.92g
24.48%
Carbohydrates:16.3g
5.43%
Net Carbohydrates:14.5g
5.27%
Sugar:11.37g
12.63%
Cholesterol:33.12mg
11.04%
Sodium:647.96mg
28.17%
Alcohol:0.32g
1.76%
Protein:1.63g
3.26%
Calcium:361.41mg
36.14%
Phosphorus:155.42mg
15.54%
Manganese:0.18mg
9.05%
Fiber:1.8g
7.19%
Iron:1.11mg
6.15%
Copper:0.1mg
4.86%
Vitamin A:226.94IU
4.54%
Magnesium:17.44mg
4.36%
Vitamin K:4.4µg
4.19%
Potassium:139.59mg
3.99%
Vitamin B2:0.05mg
2.76%
Selenium:1.84µg
2.62%
Vitamin B6:0.05mg
2.25%
Vitamin E:0.3mg
1.97%
Vitamin B1:0.03mg
1.76%
Zinc:0.26mg
1.75%
Folate:6.98µg
1.74%
Vitamin B5:0.17mg
1.74%
Vitamin C:1.15mg
1.4%
Source:Foodista
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